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Pumpkin gingerbread

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Pumpkin gingerbread

Autumn is the season of vegetables! And how to ignore the redhead beauty pumpkin! Until then it was universal, and the first and second and dessert good. And cakes from her always beautiful and delicious! For example, the gingerbread with pumpkin – soft and fragrant, with crunchy pumpkin seeds on top...


Cooking time35 minutes Number of servings18

Ingredients for Pumpkin gingerbread




Step-by-step instruction of cooking Pumpkin gingerbread


Step 1

Pumpkin bake in the oven or microwave. Mash it into a puree. 
Flour RUB hands with butter.Pumpkin bake in the oven or microwave. Mash it into a puree.
Flour RUB hands with butter.


Step 2

Add baking powder, egg, pumpkin puree, pumpkin seeds, sugar, salt, spices, and vanilla sugar. Cardamom grind in a mortar. And mix well.Add baking powder, egg, pumpkin puree, pumpkin seeds, sugar, salt, spices, and vanilla sugar. Cardamom grind in a mortar. And mix well.


Step 3

The dough should be soft and rather sticky.The dough should be soft and rather sticky.


Step 4

Tablespoon put the dough on a baking sheet. Pre-baking tray lay a baking paper or silicone Mat.Tablespoon put the dough on a baking sheet. Pre-baking tray lay a baking paper or silicone Mat.


Step 5

Cakes to grease with sour cream and sprinkle of pumpkin seeds. Seeds coarsely chopped with a knife. 
Bake for 20-25 minutes at a temperature of 180*.Cakes to grease with sour cream and sprinkle of pumpkin seeds. Seeds coarsely chopped with a knife.
Bake for 20-25 minutes at a temperature of 180*.